You Can’t Make Great Mexican Food Without Red Chile Sauce

Summary by Krater

This video demonstrates how to make traditional red chile sauce, covering the selection of dried chiles like guajillo and ancho, deseeding, toasting, soaking, blending with aromatics and spices, and straining for a smooth consistency.

From the video

Answers: How do you make authentic red chile sauce from scratch?

• red chile sauce
• enchilada sauce
• dried chiles
• guajillo peppers
• ancho chiles
• pequin chiles
• toasting chiles
• straining sauce

Ingredients

• 10 guajillo peppers
• 5 ancho chiles
• pequin chiles
• 1/2 large onion
• 4 or 5 garlic cloves
• 1 tsp kosher salt
• 1 tsp Mexican oregano
• 1 tsp ground cumin
• 3 cups water
• corn tortillas
• shredded rotisserie chicken
• melting cheese

What it concludes

• Toasting chiles in a dry pan for 90 seconds makes them more pliable and awakens deep, roasty, almost chocolaty flavors.
• Soaking dried chiles in hot water is non-negotiable to soften them properly for blending.
• Straining the blended sauce through a strainer filters out remaining chunks of skin, seeds, and pulp for a perfectly smooth texture.